I used a brine for 20lbs of chicken leg quarters to be smoked. The recipe called for, among other things, equal amounts of kosher salt and sugar. I wanted to divide the amount for two different flavors, but I did not have enough kosher salt to equal the sugar on hand. I mixed the 1/2 with the kosher salt and sugar, and the other 1/2 with ONLY Mortons Tender Quick, which has equal amounts of kosher salt and sugar, PLUS .005% nitrite and .005% nitrite. In that it was chicken and not beef, there was no color retention factor involved.

I did not notice any difference, except that a 24 hour brine seemed to be too long for both mixtures.

Also 4 hours is a little too long at 225 - 250 degrees. Probably would have been perfect that time at 3-1/2 hours. They were good though.

Does anyone have any advice or cautions to be considered? Should this use of the Morton Tender Quick be continued in a brine solution?